Menu

Tag Archives: Chicken

One of my favorite meals to eat growing up was fried chicken tenders. They are SO GOOD!! I love fried chicken, but can get weirded out by tendons or bones or strange texture pieces, so this is the perfect way to enjoy fried chicken for me. These little guys can be served as an appetizer or as a meal with a side. While they are great paired with mashed potatoes or mac ‘n cheese, you can lighten them up by serving with a salad or some fruit.

Ingredients:

1 bag frozen chicken tenders (completely thawed)

2 cups all purpose flour

2 tablespoons garlic salt

1 tablespoon garlic powder

1/2 tablespoon Season All

1 teaspoon black pepper

Vegetable Oil

In a medium size bowl, mix together flour, garlic salt, garlic powder, season all and pepper. I like my chicken salty and flavorful, but you can adjust the amount of seasoning to taste.

Taking one tender at a time, rinse in water and dip into the flour mixture.

Flip it around and pat down to make sure you get a nice coating on all sides.

Set aside onto a plate and continue until all chicken tenders are coated. Reserve the flour mixture for now as you may want to re-dip the chicken before frying if you see missing or wet spots in the coating.

Preheat oven to 425 degrees. In a large skillet over medium-high heat, add about a 1/2 inch of oil. Test oil with a pinch of flour to make sure it is hot enough before adding chicken. Cook on the first side for 3-5 minutes, or until it starts to set and become golden.

Flip and cook the opposite side.

You may want to flip one more time if the first side does not get crispy enough. You do not need to worry about cooking it through, but you want to make sure you have a nice crispy coating on all sides.

Remove chicken from skillet and set on paper towels to absorb the excess oil. Repeat with all remaining pieces of chicken.

Place chicken in oven safe glass baking dishes in a single layer. Pop into the oven for 25-30 minutes, or until cooked through. Try to flip part way through, but make sure to be careful to not rip the coating off. If they are stuck to the pan too much and soggy, then they are not quite ready to flip yet.

Remove from oven and back onto a paper towel to absorb any more oil.

Serve and enjoy! A great game day appetizer or dinner plan. Happy Mealtime Monday!

Happy Monday! With the warm weather here in California, it seems like spring, except for all the colds and flus still going around. Today I am sharing my homemade chicken noodle soup recipe. It is a great comfort meal on a cold evening or when fighting off a nasty bug. I am not exactly sure where this recipe came from originally, but it has evolved over the past few years into the recipe here.

Stir together to mix in the melted butter. Sauté for about 10-15 minutes to start softening the vegetables.

Add flour and stir to fully incorporated. The flour is used to make the broth in this soup creamier and slightly thickened.

Pour in the chicken broth and stir. Simmer on a low boil for about 20 minutes or until the vegetable reach your desired softness. Add shredded chicken and dry egg noodles to the pot. Simmer for another 10 minutes to cook the noodles. Season with salt and pepper to taste.

Serve and enjoy! The recipes makes plenty of soup for two people to have dinner and left overs for lunch. I love chicken noodle soup and how easy this recipe it to make. Now if only we can finally get a few rainy days to stop the drought and give a good reason to make a delicious pot of soup!

Happy Monday! This week I am sharing a new recipe we just tried out that I found while browsing Pinterest. I slightly adapted the recipe from Damn Delicious for pesto chicken roll-ups and found them to be to die for!! So good! So cheesy! So creamy!! Simply good home cooked comfort food.

Happy Monday! Can you believe tomorrow is Christmas Eve! I feel like this holiday season came and went way too fast. We spent the weekend visiting my family for an early Christmas celebration and it was great. This week I am sharing a recipe from Rachel Ray, Proscuitto wrapped stuffed chicken breasts. This recipe it fairly easy and the result looks and tastes gourmet.

Ingredients:

1/2 cup low fat ricotta

Salt and pepper

3 tablespoons grated Parmesan cheese

1 small clove minced garlic

1 tablespoon finely chopped parsley

1 teaspoon dried Basil

1 teaspoon dried Thyme

1 large skinless, boneless chicken breast

Olive Oil

4 thin slices prosciutto

White wine

1 tablespoon butter

Preheat oven to 400F. I used one really large chicken breast and made it work for 2 servings. First I took my pounding mallet and pounded the chicken breast so that it was thinner and larger. Make sure to not go too thin, as you will still need to be able to butterfly the breast. Cut thinned breast in half across the middle, then use your knife to butterfly each half so that you can stuff it later.

Place some of the ricotta mixture on each butterflied piece of chicken and fold the breast over.

Drizzle with olive oil.

Wrap each breast of chicken with prosciutto. Heat your skillet with a tablespoon of olive oil. Add the chicken bundles and brown over medium-high heat, turning once, for 4-6 minutes.

Transfer to the oven to cook through, 12-15 minutes.

Remove the chicken from the pan and deglaze the pan with wine. Swirl in the butter.

Drizzle the sauce over the chicken and serve. I made some easy garlic green beans as a side and they worked great alongside the chicken. This is not the easiest weeknight meal, but a great one to impress guests or for a special occasion.

Happy Monday everyone! We had a busy weekend here, busting out a bunch of projects around the house with the help of my parents. We were able to paint the living room, hallway, dining room ceiling and master bedroom. Plus fix the garage door and winterize the dog house partially. It was a whirlwind and I am exhausted! This week I am sharing a simple recipe of lemon garlic chicken thighs made out of items we had on hand. I did not follow a recipe for this one so you have to bear with me on a few vague measurements.

Ingredients:

6 Boneless, skinless chicken thighs

1-2 T butter

2-3 garlic cloves, minced

Juice of 1/2 a lemon

Parsley

Salt & pepper

Preheat oven to 400 degrees. In a glass baking dish, place you chicken thighs. Pour lemon juice over the thighs. Cut butter into small pieces and distribute throughout the baking dish. Mince garlic over the chicken thighs. Season with salt and pepper and top with fresh parsley.

Bake for 25-40 minutes, or until cooked through fully. Serve and enjoy! We have ours with foil packet steamed broccoli (recipe coming soon). These thighs were delightfully juicy and very flavorful. Definitely a a hit we will be making again!

This mealtime monday is all about wings; crispy baked asian chicken wings. I found the recipe a while back on Pinterest from Just a Taste and we finally got around to giving it a try. I love chicken wings and 99% of the time we do buffalo wings with Frank’s Red Hot. YUM! So this was a nice change of pace.

*I am not a fan of Chinese 5-Spice because of the Anise in it, so I made my own blend of spices including a little 5-spice, ginger, garlic powder, chili powder and sesame seeds. I did not measure, just kept adding a dash here and there until I thought it looked good.

Starting off with this recipe, preheat your oven to 400º F. Next wash and pat dry your chicken wings.

Space the wings out over an oven safe rack. I used a baking sheet lined with foil under by cookie cooling grate. It worked perfectly and the foil made clean up of the baking sheet easy. The cookie grate took more work to get clean with the chicken cooked on it.

Happy Mealtime Monday! It has been a busy couple of weeks! Spent a week in South Lake Tahoe, went back to work for a couple days, flew out to Indianapolis for a conference and then went to a co-workers wedding last night. Talk about two exhausting weeks! I’ll try my best to get a few pics up of the trips this week. Today I am sharing a great Rachel Ray recipe, honey mustard sesame chicken tenders.

Ingredients:

1/2 cup dijon mustard

1/2 cup honey

3 tablespoons finely chopped chives

1tablespoon Sriracha hot sauce

2 eggs

1.5 pounds of chicken breast tenders

1/2 cup almonds

1 cup panko crumbs

1/4 cup sesame seeds

Vegetable oil

Preheat over to 275 degrees. Place baking sheet in oven. In a bowl mix together mustard, honey, chives and hot sauce. Split the sauce in half between two bowls. Set one bowl aside to be the dipping sauce.

With the other half of the mixture, add two eggs. Beat to combine.

So now you should have one bowl of sauce, one reserved for later and the other (with eggs) to use to coat the chicken breasts for breading.

In a food processor or blender, grind the almonds.

You want to make sure that there are no larger almond pieces so that it works as breading.

Now mix together the ground almonds, panko crumbs and sesame seeds. This will be the breading for the chicken tenders.

Toss the chicken tenders into the mixture with egg in it.

Stir around to make sure the are coated well.

One by one, bread the chicken tenders in the nut-breadcrumb mixture.

Continue until all chicken tenders are coated.

Heat a layer of oil in a large skillet over medium-high heat. Add some chicken tenders to the pan.

Continue frying in batches until all your chicken tenders are nicely browned on both sides.

Place chicken tenders on the heated baking sheet and pop into the oven for about 15-20 minutes or until cooked through.

Serve with the honey mustard dipping sauce reserved from the beginning of this recipe and enjoy! We ate them as a dinner with a side of fruit, but they are also a great served as an appetizer.

Happy Monday everyone…oops it’s Tuesday! With it being our Blogiversary today, I had to push Mealtime Monday to Tuesday so that we could have a stroll down memory lane and check out a few stats from our first year. Now on to a delicious recipe from Skinny Taste. Are you starting to see a trend? I found Gina’s blog a few months ago and I am obsessed! Everything we have tried has been amazing and this recipe is no different; Skinny Taste Jalapeno Popper Chicken. I will admit that I adjust the recipe a little bit, making it a bit less healthy than the original.

Ingredients:

4 slices bacon, cooked and crumbled

1 jalapeño diced without seeds

3 oz 1/3 less fat cream cheese

4 oz shredded sharp cheddar (I use Tillamook)

2 tbsp scallions, diced

1 large chicken breast pounded thin & cut in half

1/2 cup Italian breadcrumbs

Juice of 1 1/2 limes

1 tbsp olive oil

olive oil non-stick spray

salt and pepper

Directions:

1. Preheat oven to 450°. Prepare a glass baking dish by spraying it with a coating of cooking spray. In a bowl, mix together olive oil, lime juice, salt & pepper. Set aside.Continue reading »

Here we are in week 2 of Mealtime Mondays, and I am sharing another meal inspired by Gina at Skinny Taste. I love her recipes and could not wait to try her Crockpot Buffalo Chicken Lettuce Wraps. I hate that so many crockpot recipes are under 8 hours of cook time and can only be made on weekends since I tend to work 10 hour days + commute. To make it an easy work night meal, I adapted it to be stove top instead of crockpot.

I LOVE Frank’s Red Hot and try to find ways to use it, like in the Buffalo Chicken Cheese dip I made last year for the Superbowl. This recipe is delicious, healthy and easy for a quick week night meal.

Directions:
1. Poach your chicken. I usually boil a few breasts each week to use in different recipes. You can just boil in plain water, or a combination of water and chicken broth to give the chicken more flavor. Place your chicken in the pot with your liquid. Bring to a slow boil and cook for 20-25 minutes.Continue reading »

Beer Can Chicken is one of my favorite meals. The meat comes out so juicy and delicious! It is a lot easier than you may be thinking too. All you need is the few ingredients below, a barbeque, meat thermometer and can of beer! Great paired with a fresh summer salad or grilled asparagus.Continue reading »